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A Seattle Urban Farming Business Specializing in Prolific, Year-Long & Organic Edible Gardens for Homes and Businesses

GO GO GREEN GARDEN was started by me, a girl-on-the-go in Seattle who loves to garden. Without a backyard of my own I was approached by a busy city couple asking me to keep an organic vegetable garden. That was three years ago.

Now, with several gardens in full bloom, and a trunk-full of seeds, shovels and trellis, I'm the go go green gardener.

I can help you grow beautiful and tasty vegetables to have fresh all season (all year even!) long.  You'd be surprised with how little space you need. Take local food to a whole new level when it's grown in your own backyard.  With rare and flavorful herbs, heirloom beans and fruity tomatoes in your garden, you can feed your belly, just by walking out your back door.

My personal interest in living simply and saving my pennies is reflected in the work we do. We do not upcharge for plants and we do not come by for garden work unless it's necessary. We are happy to plant and work around your summer holiday schedules and are happy to discuss budget up front.

With a focus on regional and native foods, crop rotation to replenish all the good nutrients in your soil and healthy eco-friendly eating, GO GO GREEN GARDEN is one of life's little luxuries. 

"Once a vegetable is harvested it begins to change, and that change is almost always for the worse. (Exceptions include plant parts designed to hibernate, for example onions and potatoes.) Plant cells are hardier than animal cells, and may survive for weeks or even months. But cut off from their source of renovating nutrients, they consume themselves and accumulate waste products, and their flavor and texture suffer."

McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen

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There is nothing better than getting dinner ready on a hot summer evening and running out back for your salad fixins'. How nice would it be to remove the necessity of driving to the store and paying $4.99/lb for baby salad greens?

Homegrown offerings:

  • Garden Planning - we can chose the spot and evaluate soil conditions.  We can build a raised bed, or plant directly into the ground.
  • Planting - chose from my diverse selection of organic seed and seed catalogs.
  • Growing - growing veggies does take a bit of personal care, by me or you.
  • Harvesting - I can pick your veggies and have a basket at your door or show you how to harvest on your own.
  • Cooking - need some culinary inspiration?  No problem.  Recipes can be included. Cooking can be taught.
  • Preserving - some veggies are planted for their storage life. Beans will be dried and fruits preserved.  By me, for you.



Spring is such an exciting time for gardeners everywhere. Seeds go in the ground, buds start opening on trees. Scallions, carrots, radishes, chards, sweet peas and a gaggle of flowers can be planted. We can also put in broccoli, beets and cabbages, although it's still a bit cold, so they'll need a cloche. (which is basically a small green house) Rhubarb comes up in Spring, too - great not only in pies, but as a pickle and in savory jams.


Summer means tomatoes, lettuces and basil. Summer means everything can go in and everything grows up. I love salad mixes and have a ga-zillion varieties of greens - loose leaf and lettuce heads. Some spicy, some sweet. Some for summer heat, some for cool shade. My favorite summer foods are herbs, soup beans and lettuces, by far. We can also put in cucumbers, zucchini and shelling peas during this season. It's a great time to think about putting in a little something extra for canning.


Kales, Collards and Chard.......oh my! Fall is a mad harvest, getting the last of the tomatoes and turning the green ones into savory jam. Onions, garlic and shallot go in the ground each fall. It's such a pleasure to see something green sprouting up in the chill of winter. Cover crops get planted in fall, as well, ensuring nutrient-dense soil for next spring.


Overwintering a garden can work! Last year I overwintered three or four types of lettuce, an arugula variety (which we cut and ate in mid-January), shallots and garlic. Winter is also a great time to relax and drink coffee whilst looking over seed catalogs for next year.




There's more to edibles than cukes and peas. I have been storing up and stashing a wide variety of herbs and medicinals for some years now. Brewing teas, using dried florals for help with sleeping or calming a babies cough can be done by growing medicinals in your backyard.

Teas & Insfusions

Every time I go home to New York for a visit, my sister and I end the night with a cup of black tea and milk. My love of all things foraged, led me to the fascinating world of home-teas, or infusions. Roots, leaves and stems often combine in a drink or tonic to heal, soothe or stimulate. I have seeds for burdock (good for a red throat), valerian (helps with insomnia) and more. Most are steeped in hot or cold water (whiskey is optional). All of these plants can be grown at home. Sort of brings new meaning to the idea of a hot toddy, doesn't it?

Tinctures & Salves

A tincture is an alcohol-based liquid common in medicine. Salves are essentially infused oils mixed with beeswax. It sounds more complicated than it is! Calendula salve is one of my favs. It's very healing and therapeutic. Sometimes I put some on my cuticles to soften them so I don't pick at them and bite my nails. This has not worked, for me, mind you, but it is hydrating! Salves are a great way to use part of your crop rotation, as flowers must be planted for optimal soil health.